| Chives is one of the main featured vegetables in Pidu District,Chengdu City,SichuanProvince.‘Tang Yuan chives’has been awarded the title of National Geographical Symbol Protection Product.Loved by consumers.In the process of planting chives,the roots of chives need to be covered and softened for cultivation.The high temperature and high humidity environment carry more types and numbers of microorganisms in the field,resulting in post-harvest storage and transportation,easy to spoil,wilting and water loss.In order to solve the above-mentioned post-harvest quality deterioration of chives,this study separated and identified the main post-harvest microorganisms of‘Tang Yuan Chives’,screened the cleaning and disinfectant and spontaneous modified atmosphere packaging and preservation materials suitable for production and promotion under the logistics conditions,the circulation quality of chives was simulated,and the main research results are as follows:1.One strain of fungus j-1 and one strain of bacteria j-2 were isolated from chivessamples decaying during shelf storage at normal temperature after harvesting.Strain j-1was identified as Fusarium oxysporum,and strain j-2 was identified as Stenotrophomonas rhizophila from Xanthomonas,and tested the growth characteristics of two spoilage bacteria.2.The peracetic acid solution 100 mg/L and active chlorine is 100 mg/L sodium hypochlorite solution can significantly reduce the shelf life of chives weight losing rate,conductivity,total number of colonies,mold and yeast quantity,rot index rise,delay the overall deterioration of the sensory quality of chives.The chives in 20℃for 5 days still has certain commercial quality.The 35 mg/L of hydrogen peroxide and 50 mg/L of chlorine dioxide treatment compared to control water treatment also has a certain effect,extend the shelf life of chives after cleaning room temperature to about 5 days.3.Among the air permeability parameters of the packaging film,oxygen and carbon dioxide gas permeability are(4623±834)cm~3/(m~2·24 h·0.1 MPa)and(18033±3356)cm~3/(m~2·24 h·0.1 MPa)respectively.The polyethylene packaging bag MAP treatment combined with refrigeration can be used as the optimal scheme for preserving chives after harvest,and the storage period of chives can be extended to 28～42 days.4.The insulation box of different materials and the refrigerant can significantly affect the changes of physiological and sensory indexes of chives after the logistics process.Among them,the blue incubator can maintain the temperature around chives at 4～6.5℃,make chives in a stable low-temperature environment,delay the rise of its relative conductivity,malondialdehyde content and decay index,inhibit the decline of soluble sugar,anti-cyclic blood acid and sensory quality,and extend its shelf life for 2～3 days. |
